“KAJIAN SIFAT KIMIA PADA BEBERAPA JENIS TEPUNG TERIGU: KADAR AIR, KADAR ABU, DAN KADAR GLUTEN BASAH: Study Of Chemical Properties Of Several Types Of Wheat Flour: Moisture Content, Ash Content, And Wet Gluten Content”. 2025. Journal of Food Industrial Technology 2 (3): 75-81. https://doi.org/10.25047/jofit.v2i3.6036.